Ragu Napoletano (Neapolitan Meat Sauce) Recipe
A Mario Batali recipe, to accompany 'Timpano di Maccheroni (the Mythic Pasta Dome)', recipe #85372. When making this, I ended up with ground chuck ins
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Cooking tools:
- Food mill
- Dutch oven
- Pot
- Wooden spoon
- Chef's knife
- Cutting board
- Plate
- Measuring cup
- Can opener
- Stove
- Airtight container
- Spoon
Ingredients
- 1/4 cup extra virgin olive oil
- 1/2 lb boneless veal shoulder, cut into chunks
- 1/2 lb boneless beef chuck, cut into chunks
- kosher salt
- fresh ground black pepper
- 1 onion, finely chopped
- 3/4 cup dry red wine
- 2 (28 ounce) cans peeled plum tomatoes, with juice,passed through a food mill
- 1/2 lb italian sweet sausage (I used hot)
- 1 pinch hot red pepper flakes
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